¼ cup (60 ml) lemon juice

2 egg yolks

1 egg

3 tbsp (35 g) sugar

2 tbsp cold unsalted butter, diced

In a saucepan off the heat, combine all the ingredients, except the butter. Bring to a boil over medium heat, whisking constantly, scraping the bottom and sides of the pan. Simmer for 30 seconds, remove from the heat and strain immediately.

Add the butter and stir until melted. Set aside ¼ cup (60 ml) of the curd for the lemon mousse. Cover with plastic wrap directly on the surface of the curd. Let cool and refrigerate for 2 hours or until completely chilled. When ready to use, stir with a spatula or whisk to soften, adding 1 tsp (5 ml) of water, if needed.

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